Yasubei

Soba or udon? At Yasubei, diners can choose according to their mood, from nishin soba, ordered by one customer as a Kyoto speciality, to kitsune udon and nabeyaki udon. One diner found the broth in the nishin soba particularly memorable; another remarked on the sweetness of the herring. It is a bowl to consider if you want to enjoy the combination of broth and toppings.

For udon, options include kitsune udon made with tofu and nabeyaki udon. One pair ordered kitsune udon, while another group chose nabeyaki udon and cold soba, showing how diners can mix warm noodles with chilled soba to suit different preferences. A customer who ordered tempura udon described the broth as clear-tasting and the noodles as soft. If you are deciding between soba and udon, one diner’s report that they checked which noodles were used when ordering may also be useful.

The restaurant is described as small and quiet, and suitable for dining alone. Diners have also reported that one person appears to run the shop and that the menu is in Japanese, so a translation app may be helpful when choosing a dish. Lunch is served from 11:30 to 14:00, and dinner from 17:30 to 21:30. You could make a quick lunch of soba or udon, or take your time over dinner with a beer.